Main content
Minestra
Ingredients
- 100g chopped pancetta or guanciale
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 leek, split washed and chopped
- 1 sprig rosemary chopped
- 500ml vegetable stock
- 1 tin chopped tomatoes
- 2 medium potatoes, peeled and chopped into 1cm dice
- ½ small sweetheart or savoy cabbage, finely shredded
- 1 tin borlotti beans, drained
- parmesan and extra olive oil for garnish
Method
Cook the pancetta in the oil gently to release the fat and become crisp.
Add the onion and garlic and cook until golden.
Add the leek and cook to wilt for 5 minutes.
Add the rosemary, stock and tomatoes and simmer for 10 minutes.
Add the potatoes and simmer for 10 minutes.
Add the cabbage and simmer for a further 10 minutes.
Add the beans to warm through.
Ladle into bowls and drizzle over some good olive oil and a sprinkling of parmesan.
